Made with Mettā: Peanut Sesame Marinated Tempeh with Peanut Ginger Noodles
In this month’s Made with Mettā recipe, Chef Tarrah brings together two favorites: peanut ginger noodles and peanut sesame marinated tempeh. It is hearty, flavorful, and easy to prepare ahead of time, making it a wonderful meal for a busy day at the center or a relaxed meal at home.
The peanut ginger sauce is rich and savory, with a little sweetness from maple syrup and warmth from fresh ginger. Tossed with linguine, red pepper, shredded carrot, and cabbage, it becomes a colorful noodle dish that can be served warm or cold. The marinated tempeh adds protein, texture, and a caramelized finish after baking.
Together, the noodles and tempeh make a nourishing plant-based meal with plenty of flavor and just the right amount of comfort.
Serves 4
Ingredients
For the peanut sesame marinated tempeh:
- 10 ounces tempeh
- Pinch of red pepper flakes
- 1 tablespoon plus 2 teaspoons sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons tamari soy sauce
- 1/2 teaspoon lime concentrate, or 1 teaspoon fresh lime juice
- 1/4 cup maple syrup
For the peanut ginger noodles:
- 10 ounces linguine
- 1/2 medium red pepper, thinly sliced
- 1/2 cup shredded carrot
- 1/2 cup red cabbage, shredded
For the peanut ginger sauce:
- 3/4 teaspoon fresh ginger, grated
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/4 cup tamari
- 1/4 cup water
- 1 tablespoon brown rice vinegar
- 1 teaspoon sesame seeds
- 6 tablespoons peanut butter
- 1/4 teaspoon red pepper flakes, or more to taste
Instructions
1. Steam the tempeh for 10 to 12 minutes. Cut into bite-sized pieces, such as small triangles, and set aside.
2. In a medium bowl, whisk together the red pepper flakes, sesame oil, peanut butter, tamari, lime concentrate or lime juice, and maple syrup until smooth. Taste and adjust as needed, adding more red pepper flakes for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
3. Add the tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally to ensure even coating.
4. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
5. Place the tempeh on the prepared baking sheet, reserving any leftover marinade. Bake for 22 to 30 minutes, or until caramelized and deep golden brown. After baking, toss with any reserved marinade, if desired.
6. While the tempeh bakes, cook the linguine according to package instructions. Drain well.
7. In a large bowl, whisk together all peanut ginger sauce ingredients until smooth. For warm noodles, gently heat the sauce in a small pot before tossing.
8. Add the cooked linguine, red pepper, carrot, and cabbage to the sauce. Toss until evenly coated.
9. Serve the peanut ginger noodles topped with the baked tempeh.
